Authentic Caponata with Chef G.S. Argenti

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits at a lower cost.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar provides a similar tang at a lower price.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a unique flavor.

Cut the eggplant down the center and slice into quarter-inch slices.

Cut each slice into squares, making them slightly larger than desired as they will shrink during cooking.

Salt the eggplant to draw out bitterness and moisture, letting it sit while preparing other vegetables.

Chop the bell pepper, removing the center and white parts but keeping as much of the vegetable as possible.

Chop the onion finely after peeling and cutting it down the center.

Chop the tomato, removing the seeds and center portion, and then chop finely.

Mince the anchovies finely instead of letting them melt in the cooking process.

Chop the celery finely without boiling it beforehand.

Prepare to fry the eggplant until golden brown after rinsing and squeezing out excess moisture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens